Chicken Wontons

Chicken Wontons

Chicken wontons – easiest and the best fried chicken wontons ever! Takes 20 mins to make including wrapping. Super crispy and yummy, get the easy recipe.

This year, Lunar New Year falls on Feb 19, six weeks away from now. I can’t wait to start baking some of my favorite Lunar New Year goodies. I am also looking forward to eating some seriously good Chinese food: jiaozi, dumplings, potstickers, and so much more. Chinese New Year (check out all my Chinese New Year recipes) is my favorite time of the year!

I will be sharing some amazing Lunar New Year recipes with you in the next few weeks. Let’s start with chicken wontons. Wontons are little morsels of ground meat wrapped in a wheat-based wrapper. They are always dainty, appetizing, and the most amazing food ever! Wontons can be made into wonton soup, steamed shrimp wonton, Sichuan spicy red oil wonton, or fried wonton. There are also endless possibilities with the filling—ground pork (most common), chicken, turkey, vegetables, shrimp, seafood, or combinations.

These chicken wontons are filled with ground chicken, shrimp, and then deep-fried to golden perfection. Every bite is bursting with flavors. They can be eaten alone or with some dipping sauce. For this recipe, I serve it with Thai sweet chili sauce, which is perfect for the chicken wontons. Once you eat one, you just can’t stop until you finish everything so double up your portion and make a big batch because they will be gone in no time!

Many people don’t like deep-frying but there is no way to have great wontons if you don’t deep-fry. This chicken wontons recipe is seriously good and so easy and quick to make, a total of 20 minutes including wrapping the wontons. So, fire up your wok, pan, or deep-fryer because everyone is going to love these chicken wontons so much.

Hi Bee, it looks delicious. However, would you mind writing a post showing step-by-step how to fold the wontons? They are so cute, but I’m a little lost as to how you folded and pinched the wonton wrappers till they look like cute little bags Thank you!

I am wondering the same thing. I always mess up that part, they don’t look as cute as the wontons in the pic. Hopefully she will reply. A bit unfair that there are replies to other qs and not this one :(

To wrap the wonton, as the method indicated, just put the filling in the middle, and then pull the other 4 sides of the wonton wrapper up towards the middle. Pinch and fold and make sure the wontons are closed and sealed tight. To get the look of the picture, just continue to pinch and “tighten” the top part.

Could you please tell me what kind of dipping sauce you have pictured next to the wontons? It look like it is a thinner consistency and not as thick as a sweet chili sauce? Is it homemade or store bought? Are there any other dipping sauces you recommend besides sweet chili sauce? Thank you. . .

Hello, Rasa. many thanks for the delicious recipes some of which were easy enough to try. My problem is with wonton wrappers. I would be grateful for a recipe on how to make them as they cannot be found in my country TOGO. Thank you.

Hi. I just found your recipe. I want to make these but is it possible to make them without fish oil and shrimps? Because I don’t like seafood and fish oil. And if I don’t have ground chicken, can I use normal chicken breast? If yes, how should I cut them? :) thanks, Madeline

Hey Rasa! What do I do wrong, they’re yummy when cooked, but whenver I try to deep soak them in hot coconut oil they turn out Hard as stone. I don’t understand. What do I do wrong? I tried switching oil to normal oil… I don’t understand, please help!

These should not be called chicken wontons when there is shrimp in them. I don’t eat shell fish, but clicked on this recipe with a quickness. That was a disappointment. Can you just use more chicken in place of the shrimp? Is it going to change the texture?